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Preparation

Preheat the oven to 180 ° C. Grease a bread baking pan with coconut oil or Prima vegetable margarine. Put the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a bowl. Add the grated carrots and the brown sugar.

Prepare the egg substitute by mixing 2 tablespoons of egg substitute (or alternatively: Flaxseed flour with 6 tablespoons of water and let rest for one minute. Put oil, vanilla, vinegar and the egg substitute in a mixing bowl and mix well. Let the dough rest for 1-2 minutes to allow the carrots to add their water to the dough. If the dough is to be dried, add some vegetable milk.

Then add the chopped walnuts. Pour the finished mixture into the bread pan and bake in the oven for about 30 minutes. The chopstick sample shows if the cake is ready.

For the buttercream/ frosting: First grind the Cristallino cane sugar into powdered sugar. Then mix all the ingredients for the pour in a bowl well with the fork, until a creamy mass is formed. Spread these over the cake and decorate with carrots and walnuts.